Wednesday, 4 February 2015

Rice Pongal ( Ven Pongal)

You can serve a rice dish with any meal at any time of the day. This non - messy ,easy to pack and simple to make rice dish make tasty and nutritious
packed lunch.. Or to have it as a breakfast.

Ingredients:

Rice - 1cup
Moong dal (split) - 1/2 cup
turmeric- 1/2 tsp
Ghee- 6tbsp
Raw cashew nuts - 2tbsp
Black Peppercons  - 1tsp
Cumin seeds - 1tsp
Water - 4 1/2 cups
Oil - 2tbsp
Hing-1tsp
Ginger - 1 inch grated
Curry leaves - a few
Salt - to taste
Grated coconut- 2tbsp


Rice Pongal ( Ven Pongal)
Rice Pongal - Ven Pongal

Method:

1.Place cumin seeds and black peppercons in an electric blender or mixer. Blend into a  coarse powder.

2.Split the cashews in half. Saute in 2 tbsp of ghee until golden colour. Set both aside.

3.In a heavy sauce pan, dry roast the rice and  moong dal separately , about  5 mins each.

4.Wash both rice and moong dal  well. Mix together and place in a Pressure cooker.

5.Add ground turmeric and 4 1/2 cups water. Pressure cook for 4 whistles. reduce the heat .Simmer for 5  min until soft.

6.Switch off the flame and set aside.

7.Heat the remaining  ghee and oil in a heavy frying pan or skillet.

8.Add cumin seeds and peppercons ,powder, grated ginger and a few curry leaves. Saute for  1 minute.

9.Add pressure cooked rice and dal, salt to taste and  grated coconut. Mix well. If necessary, add 1/2 cup water.

10.Garnish with sauted cashews. Serve hot with any coconut chuney or Onion Sambar.



Note: Pearl Onion Sambar recipe


 

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